Risotto full of aspargus and sugar snap peas, white wine, grated parmesan, lemon juice and fresh mint 🌱 The perfect dish as we ease into spring.
Serves 4
Ingredients
300g Arborio risotto rice
400g sugar snap peas
Bundle of asparagus
1 medium brown onion
1 minced garlic clove
1 litre vegetable stock
50g parmesan, grated
200ml white wine
1 lemon
Mint leaves
Sea salt and cracked black pepper
Olive Oil
Method
- Heat olive oil in a large pan on a medium heat and cook the diced brown onion and garlic for 3-5 minutes until soft
- Add the risotto rice to the pan and stir for a couple of minutes
- Add in the white wine and let it bubble until it has reduced
- Add in the vegetable stock along with the slice aspargus and sugar snap peas, a ladle at a time, and simmer until the stock has absorbed
- Slowly add the remaining stock, stirring regularly
- After 10-15 minutes, once the rice is soft, add in the grated parmesan, juice of one lemon and season with sea salt and cracked black pepper
- Stir together until the rice goes creamy
- Divide the risotto between four plates and serve with grated parmesan, fresh mint leaves and season with sea salt and cracked black pepper
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